Lions Mane Crab Cakes



  • 1/2 pound (2 pints) Lion’s Mane Mushroom
  • 2 tbsp. Avocado Oil ( can also use olive or vegetable oil)
  • 2 cloves garlic
  • 2 tbsp. mayo
  • 1 tsp soy sauce
  • 1 cup panko bread crumbs
  • 1/4 cup diced onion (sauteed)
  • 1 egg
  • splash of white or red wine vinegar
  • 2-3 tbs fresh chopped parsley
  • 1/4 tsp smoked paprika
  • 1/4 tsp old bay seasoning
  • lemon juice from 1/4 lemon
  • 1 tsp Worcestershire sauce (can substitute vegan Worcestershire for full vegan recipe)
  • 1 tsp Dijon mustard
  • 3-4 tbs oil (or alternative) for cooking the cakes
  • Salt and Pepper to taste
  • 1/4 cup Greek yogurt
  • 2 tbsp. Dijon mustard
  • 1 tsp smoked paprika
  • juice of 1/4 lemon


Dice Lion’s Mane mushroom into large pieces. Toss in olive oil and roast in oven, with garlic at 350 degrees for 30-40 mins. Turn halfway through. The mushroom will shrink substantially as the water cooks out.

When ready, put mushroom and garlic mixture in food processor and pulse 4-5 times until mix is broken down in small chunks.

In a separate bowl mix together the egg, soy sauce, smoked paprika, mayo, lemon, Worcestershire, mustard, chopped parsley, salt and pepper. Use a whisk to evenly mix the wet ingredients. Add breadcrumbs, onions* and pulsed mushroom mixture.

*If you choose, you can sauté the onions instead of using raw onions (this is optional). To do so, cook in a sauté pan on medium-low with coconut oil, slowly sweating the onions until translucent (about 5-7 minutes).

Use an ice cream scoop or tablespoon (depending on the desired size of the crab cakes) to measure equal portions of crab cakes. With your hands, form into cakes.

Heat oil in non-stick pan on medium heat and fry until lightly browned on both sides.

Finish with a touch of sea salt

For sauce: Using a whisk, mix yogurt, mustard, paprika, lemon juice and salt and pepper.